Kale With Mushrooms Onions Garlic And Herbs
From heatherbudapest 16 years agoIngredients
- brown rice shopping list
- 1 pound brown mushrooms, cleaned and thinly sliced shopping list
- 1 large bunch kale (I used red Russian for a change, but I think I generally prefer the green kind) shopping list
- 1 onion shopping list
- about 1.5 cups vegetable stock (see note) shopping list
- 5 cloves garlic shopping list
- about 1 Tablespoon fresh sage, chopped shopping list
- about 1 Tablespoon fresh thyme, chopped shopping list
- a couple pinches dried lavender shopping list
- splash of sake shopping list
- butter shopping list
- olive oil shopping list
- salt shopping list
- a little parmesan (optional) shopping list
- pepper shopping list
- cornstarch shopping list
- water shopping list
How to make it
- Cook brown rice.
- Chop the garlic and onion until medium-fine.
- Saute in large covered pan (without cover) in about a Tablespoon of butter and a bit of olive oil until starting to get golden.
- Add chopped herbs and salt and fresh-ground pepper to taste.
- Add mushrooms and saute, stirring occasionally, until nicely browned.
- Add a splash of sake to deglaze pan.
- Add some stock (see note), reduce heat slightly, add kale, and cover.
- Continue cooking until kale is getting soft.
- Uncover and stir in a little cornstarch dissolved in water, and stir and heat until the remaining juices have thickened to roughly the consistency of gravy.
- Serve in a bowl over brown rice. Grate fresh parmesan on top, if desired.
- Note: I discovered, to my chagrin, that I didn't HAVE any stock when I looked in my freezer (I usually make my own, and I've submitted my typical homemade stock recipe) -- AND when I looked in my cupboard! But I do keep veggie bouillon cubes around for such emergencies. I am sort of fanatic about the freshness of my stock, so this is what I did. I put about 2 cups of filtered water into a saucepan and started boiling it. I added the bouillon cube. Then I threw in the scraps of the onion (the ends, including the peel and all) and a couple extra pieces of it, some scraps of red bell pepper, two chopped carrots, some Italian parsley, a little pepper (there's plenty of salt in the bouillon), and the mushroom stems. I kept it simmering until I was ready to add the stock to the pan, then just strained the stock right in. Voila! (This little trick is what I call faker's homemade stock.)
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